Preheat oven to 350°. Grease and flour a 9 x 13 pan.
Place 1½ tablespoons lemon juice in a measuring cup. Top to 1½ cups with milk. Set aside.
Mix together mashed banana with 1 tablespoon lemon juice.
Beat together butter, brown and white sugar until combined. Stir in eggs and vanilla until mixed.
Combine flour, baking soda and salt in a medium bowl. Alternate adding flour mixture and milk to egg mixture stirring just until combined. Fold in bananas. Pour into prepared pan, put into the oven and reduce heat to 275 degrees. Bake approx. 1 hour 15 minutes (see note below) minutes or just until toothpick inserted in center comes out clean (do not over bake). (If your cake is not cooked through, continue baking until a toothpick comes out clean).
Remove from oven and cool completely.
Melt butter and 2 tablespoons milk over medium heat. Stir in brown sugar, bring to a boil and let boil for 1 minutes. Remove from heat and stir in ½ cup powdered sugar. Let cool and stir in remaining powdered sugar.
Beat cream cheese until fluffy. Add in brown sugar mixture.
Note: The cooking time on this cake can vary greatly! Mine (along with many readers) takes about 60 minutes. Check your cake at 60 minutes, if it isn't ready, continue cooking until a toothpick comes out clean (this can be up to an additional 20-30 minutes depending on your oven). The result will be a moist and irresistible banana cake.
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